Brioche French Toast with Asparagus and Orange Beurre Blanc

Name: Brioche French Toast with Asparagus and Orange Beurre Blanc
Ingredients: 1.5 cups dry white wine; 0.5 cup plus 2 tablespoons fresh orange juice (from 2 oranges); 2 small shallots, thinly sliced; 0.5 cup heavy cream; 6 ounces (1 ½ sticks) unsalted butter, cut into small pieces; 1 teaspoon finely grated orange zest; Coarse salt and freshly ground pepper; 1 pound asparagus, cut diagonally into 1-inch pieces; 2 teaspoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 4 large eggs; 1 cup heavy cream; 1 teaspoon finely grated orange zest; 0.5 teaspoon coarse salt; 0.5 teaspoon freshly ground pepper; 4 one-inch-thick brioche slices; 1.5 ounces (3 tablespoons) unsalted butter

4.1

(33)

2 Reviews

By

Martha Stewart Editors

Updated on March 19, 2020

Brioche French Toast with Asparagus and Orange Beurre Blanc

Servings:

4

This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.

Ingredients

For the Orange Beurre Blanc

1 ½ cups dry white wine
½ cup plus 2 tablespoons fresh orange juice (from 2 oranges)
2 small shallots, thinly sliced
½ cup heavy cream
6 ounces (1 ½ sticks) unsalted butter, cut into small pieces
1 teaspoon finely grated orange zest
Coarse salt and freshly ground pepper

For the Asparagus

1 pound asparagus, cut diagonally into 1-inch pieces
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper

For the French Toast

4 large eggs
1 cup heavy cream
1 teaspoon finely grated orange zest
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
4 one-inch-thick brioche slices
1 ½ ounces (3 tablespoons) unsalted butter

Directions

Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.